quote:

Here is the basic chili recipe I've been using lately. It may not be the best but it is good and it is fairly quick.

You can use any kind of meat in here, ground makes it faster, but I prefer the texture of cubed. Depending on what it is, cube finer or more coarse. For instance, venison or chuck roast would be finer, and sirloin or chicken could be bigger cubes. And, of course, by cubes, I mean just small pieces of cut meat. I usually aim for about pinkie fingernail size with venison, but I'm mostly slicing pieces, not really cubing.

Instead of the plum tomatoes, I add a can of Rotel tomatoes and chiles.

Beer probably not necessary but add liquid to offset if you don't use it. I tend to like my chili with more liquid, not thick, but if you prefer it thicker, then use a bit less liquid and add corn meal to thicken it.

The directions for spices, chili powder etc are fine, but I use (because we've had it for a while and I wanted to use it up) 3 T Bolner's Fiesta Brand Chili Mix (one per lb.) instead of the chili powder and cumin. There are several of these Chili Mixes available in most grocery stores and they all work, probably easier than keeping spices around. I like cumin (comino) but use it sparingly until you get the taste you like. I usually add the oregano and paprika, but paprika adds very little and could be left out without harm, I'm sure. I usually throw some cayenne or similar (pepper packets that come with pizza) to taste. Small amt of black pepper, if desired. I use very little salt, my theory being you can always salt it to taste in your bowl of chili but you can't take it out.

The cooking time listed may work for venison steaks but the odds and ends pieces that I use take considerably longer than 45 minutes cooking time to tenderize. I would suggest that for the venison I use, 2 hours simmer would be more appropriate. As the chili cooks, taste a bite of meat and see how chewy it is.

The last 3 ingredients are to taste, not necessary, but there's nothing wrong with cheese and onions on top of chili. Let me know how your first batch tastes.

West Texas Venison Chili

(makes 6 to 8 servings)
1/4 cup vegetable oil
3 lbs. coarsely ground venison or beef
2 large yellow onions, diced medium
6 cloves garlic, minced
1/2 cup chili powder
2 tbsp. paprika
1 tbsp. ground cumin
1 tsp. dried oregano
2 tsp. kosher salt
1 tbsp. freshly ground black pepper
1 tsp. sugar
4 plum tomatoes, cored and diced medium
2 tbsp. tomato paste
1 (12-ounce) bottle of beer
1 cup water
2 tbsp. cornmeal
1 cup shredded cheddar cheese
1 cup finely diced yellow onion

Heat a large, heavy soup pot over medium heat and add the oil. Add the venison and cook until it begins to brown, about 8 minutes. Add the onion and garlic, and cook until the onion becomes soft, 2 minutes.

Stir in the chili powder, paprika, cumin, oregano, salt, pepper, and sugar, and cook until all of the meat is coated with the spices, about 2 minutes. Add the tomatoes, tomato paste, beer, and water, and bring the chili to a simmer. Cook the chili at a low simmer for 45 minutes to 1 hour or until the flavors come together and the texture thickens. During the cooking, add water to keep the chili moist as the liquid evaporates.

At the end of the cooking time, sprinkle the cornmeal over the chili and stir in. Cook until the cornmeal is cooked through and has slightly thickened the chili, 10 to 15 minutes. Ladle the hot chili into warm bowls and top with cheddar cheese and diced onion.

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Originally posted by cjfoster:
Where's the beans?

quote:

Originally posted by cjfoster:
Where's the beans?

quote:

Originally posted by Kensco:
Too spicy. Combination of discada mixture and the added spice package did it in I think. Couldn't cool it with ketchup or by thinning. Froze two meals for later. I think it can be used as a base.

The beer was good.

quote:

Originally posted by Paul Truccolo:
Hey guy's.

Long time viewer, first time poster in the recipies threads.

I love to eat and cook and have used some awesome recepies provided in these threads.

I'm really keen on trying this one it appeals to my eating style.

Before I try it I just wanted to confirm the 3lbs of venison ?
That equates (on my side of the planet) to over 6kgs of meat ????
Have I got this correct ???

Thanks in advance.

Paul.